Lunch

Veggie and Cottage Cheese Salad is for Lunch.

Veggie and Cottage Cheese Salad takes several minutes to prepare.

Veggie and Cottage Cheese Salad takes several minutes to cook.

Veggie and Cottage Cheese Salad makes 4 servings.

The ingredients for Veggie and Cottage Cheese Salad are:

?1 can tomato soup, heated
?1 (3 oz.) package sugar free, Lemon gelatin, dissolved in hot soup
?1 Tablespoons Splenda
?1 cup cottage cheese (undrained)
?1 green pepper, diced
?1 cup celery, diced
?1/2 cup green stuffed olives, sliced
8 black olives
?1 cup salad dressing [light Mayo]

Here is how you make Veggie and Cottage Cheese Salad:

Dissolve lemon gelatin in hot soup. Add cottage cheese, bell pepper, celery, stuffed olives and salad dressing. Pour into a 9-inch square dish. Cover and refrigerate.Ingredients:*Campbell's Tomato Soup, 2.5 cup (remove)Kraft Jell-o Brand Sugar Free Low Calorie Gelatin Dessert (Jello), 4 Serving (remove)Cottage Cheese, 2% Milkfat, 1 cup (not packed) (remove)*Sucralose (like Splenda), 3 tsp (remove)Green Peppers (bell peppers), 1 cup, strips (remove)Celery, raw, 1 cup, diced (remove)Black Olives, 8 jumbo (remove)*green olives(5 olives, stuffed w/ pimento), 30 gram(s) (remove)Kraft Mayo Light Mayonnaise (Mayo), 16 tbsp (remove)Number of Servings: 4Recipe submitted by SparkPeople user BLUEKAW.

The nutritional information for Veggie and Cottage Cheese Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 413.9

• Total Fat: 23.3 g
• Cholesterol: 25.5 mg
• Sodium: 2,000.9 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 2.6 g
• Protein: 12.3 g

The dietary needs meet for Veggie and Cottage Cheese Salad is Sugar Free